Michael Potter

• Requested supplies and equipment orders, explaining needs to managers.
• Executed proper techniques when preparing menu item ingredients.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Set up work stations prior to opening to minimize prep time.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Followed established procedures and requirements for safe food handling, storage and service.
• Replenished food items from inventory and rotated ingredients.
• Monitored stock levels of food items and ordered more when necessary.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Received and stored food and supplies.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Adhered to food safety standards when storing and preparing foods.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Monitored temperatures of prepared food and cold-storage areas.
• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Checked quality of food products to meet high standards.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Regulated oven, broiler, and roaster operations for cooking at correct temperatures.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Ensured that all food was cooked at the correct temperature and stored correctly.
• Organized storage areas for efficient usage of space.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Grilled and deep fried various foods from meats to potatoes.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Used standardized recipes and other instructions to prepare food.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Made meals in accordance with company standards and requirements.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Understood and followed oral and written directions.
• Identified needs of customers promptly and efficiently.
• Maintained schedule of class assignments to meet deadlines.
• Completed day-to-day duties accurately and efficiently.
• Managed portion control using correct utensils during preparation and plating.
• Ordered supplies as needed for the kitchen.
• Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
• Checked quality of ingredients before use in order to ensure freshness.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.

• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Kept stations stocked and ready for use to maximize productivity.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Maintained accurate records of daily production sheets including waste logs.
• Tracked inventory levels of all products used in the kitchen on a daily basis.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Distributed food to service staff for prompt delivery to customers.
• Coached staff on strategies to enhance performance and improve customer relations.
• Developed menu item pricing based on cost of ingredients and labor costs associated with each dish.
• Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
• Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Managed inventory levels for perishable goods such as vegetables, fruits, dairy products, meats, and seafood.
• Grilled and deep fried various foods from meats to potatoes.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
• Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Conducted regular meetings with kitchen staff members to discuss new menu items or changes in procedures.
• Cleaned food preparation areas, cooking surfaces, and utensils.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Resolved customer complaints regarding food quality or service in a professional manner.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Ensured food items were prepared in a timely manner while adhering to quality control standards.
• Directed, supervised, and trained line cooks in preparation of dishes according to recipes and established standards.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Scheduled shifts for line cooks based on projected business volume and staffing needs.
• Prepared workstations with ingredients and tools to increase efficiency.
• Monitored temperatures of prepared food and cold-storage areas.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Adhered to portion controls and presentation specifications.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Monitored daily operations of kitchen staff to ensure all tasks were completed efficiently and safely.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Delegated work to staff, setting priorities and goals.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Followed proper food handling methods and maintained correct temperature of food products.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Maintained records of employee performance evaluations and disciplinary actions taken when necessary.
• Inspected supplies, equipment, and work areas to ensure conformance to established standards.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Prepped garnishes to reduce wait times during lunch and dinner rush.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Set up and performed initial prep work for soups, sauces and salads.
• Assisted in preparation of menu items ranging from burgers to sandwiches.
• Observed food safety and sanitation protocols to reduce germ spread.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Explained goals and expectations required of trainees.
• Cooked multiple orders simultaneously during busy periods.
• Oversaw food preparation, production and presentation according to quality standards.
• Washed and peeled ingredients to prepare for different meals and recipes.
• Worked with cross-functional teams to achieve goals.
• Maintained schedule of class assignments to meet deadlines.
• Completed day-to-day duties accurately and efficiently.
• Identified needs of customers promptly and efficiently.
• Recognized by management for providing exceptional customer service.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Collaborated with cross-functional team to define features and build powerful and easy-to-use products and customer-facing workflow tools.
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Provided excellent service and attention to customers when face-to-face or through phone conversations.
• Exceeded customer satisfaction by finding creative solutions to problems.
• Collaborated with others to discuss new opportunities.
• Achieved cost-savings by developing functional solutions to problems.
• Understood and followed oral and written directions.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.

• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Assisted with setup of buffet tables or other dining areas prior to commencement of catered events.
• Checked quality of food products to meet high standards.
• Provided guidance to staff regarding kitchen operations, equipment use, and safety protocols during catering events.
• Developed catering menus to exceed client expectations yet meet tight budgets.
• Supervised food preparation staff to deliver high-quality results.
• Observed food safety and sanitation protocols to reduce germ spread.
• Coordinated delivery of food supplies to event venues on time according to schedule.
• Distributed food to service staff for prompt delivery to customers.
• Managed scheduling of staff members for various tasks including cooking, baking, plating, serving, cleaning up after events.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Placed orders for food and supplies needed for proper set up and preparation.
• Resolved any customer complaints or grievances arising from the quality or taste of food served at catered functions.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Maintained accurate records related to food purchases and expenses associated with each catering event.
• Supervised staff in the preparation of all dishes for catering events, ensuring accuracy and quality.
• Ensured that all leftovers were stored properly following completion of a catered function.
• Inspected kitchens before and after each event to ensure cleanliness was maintained throughout the duration of a function.
• Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
• Ensured compliance with health and safety regulations while preparing meals for catered events.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Monitored inventory levels of ingredients used in catering services to ensure availability when needed.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Adjusted recipes as necessary based on customer feedback from previous catering engagements.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Trained new hires in proper techniques and processes related to the preparation and service of food at catered events.
• Planned seating arrangements according to number of guests attending each catered event.
• Monitored temperatures of prepared food and cold-storage areas.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
• Prepared workstations with ingredients and tools to increase efficiency.
• Organized storage areas for food items purchased for catering services in accordance with health standards.
• Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Performed regular maintenance checks on kitchen equipment used during catered functions.
• Assessed quality control measures implemented by kitchen staff during preparation of meals for catered functions.
• Delivered products to customer locations on time.
• Assisted with customer requests and answered questions to improve satisfaction.
• Maintained schedule of class assignments to meet deadlines.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Provided excellent service and attention to customers when face-to-face or through phone conversations.
• Planned and completed group projects, working smoothly with others.
• Identified needs of customers promptly and efficiently.
• Maintained updated knowledge through continuing education and advanced training.
• Completed day-to-day duties accurately and efficiently.
• Worked with cross-functional teams to achieve goals.
• Recognized by management for providing exceptional customer service.

Performed most of the duties previously mentioned on other jobs listed here, working with a chef I had previously worked with at Wild Duck Catering.

• Checked quality of food products to meet high standards.
• Monitored temperatures of prepared food and cold-storage areas.
• Placed orders for food and supplies needed for proper set up and preparation.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Assessed quality control measures implemented by kitchen staff during preparation of meals for catered functions.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Performed regular maintenance checks on kitchen equipment used during catered functions.
• Observed food safety and sanitation protocols to reduce germ spread.
• Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
• Prepared workstations with ingredients and tools to increase efficiency.
• Organized storage areas for food items purchased for catering services in accordance with health standards.